Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)-Reference-Cited by-同舟云学术

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Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)

Published:2010-11-22 Issue:3 Volume:91 Page:586-592
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Calín-Sánchez Ángel,Martínez Juan J,Vázquez-Araújo Laura,Burló Francisco,Melgarejo Pablo,Carbonell-Barrachina Ángel A

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4230/fullpdf

Reference27 articles.

1. Study on the development of pomegranate juice processing technology: clarification of pomegranate juice;Vardin;Nahrung,2003

2. Multicomponent pervaporation for volatile aroma compounds recovery from pomegranate juice;Raisi;J Membrane Sci,2008

3. La granada y su zumo. Producción, composición y propiedades beneficiosas para la salud;Andreu Sevilla;Alimentación,2008

4. Seed characterisation of five new pomegranate (Punica granatum L.) varieties;Martinez;Sci Hort,2006

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4. Improvement of Fruit Quality and Phytochemical Components of Pomegranate by Spraying with B2O3 and ZnO Nanoparticles;Agronomy;2023-08-31

5. Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests;Food Science and Human Wellness;2023-01

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